Text 15172, 94 rader
Skriven 2008-10-17 10:08:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Re: fruit for thought
=============================
-=> RUTH HANSCHKA wrote to RUTH HAFFLY <=-

 RH> And thus were spared powdered scrambled eggs and chipped beef on toast?
 RH>  Or do they do a little better now?

They mostly use frozen eggs now instead of powdered. And SOS isn't necessarily
a bad thing. It all depends on the people in the kitchen.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Curried Chicken Salad W/Spiced Chickpeas & Raita
 Categories: Salads, Pouultry, Dressings, Chilies, Dairy
      Yield: 4 servings
 
MMMMM-------------------CURRIED CHICKEN SALAD------------------------
      1 c  Onion; chopped
      1 tb Minced garlic
      1 tb Minced peeled ginger
      2 tb Vegetable oil
      1 tb Curry powder
      1 ts Ground cumin
      1 c  Tomatoes; chopped
      1 c  Plain yogurt
      2 tb Cilantro
      1    Rotisserie chicken; meat
           - coarse shredded (3 to 4
           - cups)
      1 c  Red grapes; halved

MMMMM-------------------------CHICKPEAS------------------------------
      1 tb Vegetable oil
     19 oz Can chickpeas; rinsed,
           - drained, patted dry
      1 ts Ground cumin
    1/2 ts Turmeric
    1/4 ts Cayenne

MMMMM----------------------RAITA & TOPPING---------------------------
      1 c  Plain yogurt
      2 c  Cucumber; peeled, cored,
           - chopped
      2 tb Chopped mint
    1/2 c  Sliced almonds; toasted
 
  Of course, you can always take a simple store-bought rotisserie
  chicken to a picnic, but this Indian spin is way more fun.
  We love the chickpea layer so much that we make it even when
  there's no picnic planned.
  
  Equipment: 4 (16-ounce) wide jars or containers with lids
  
  Cook onion, garlic, and ginger in oil in a 10-inch heavy
  skillet over medium-low heat, stirring occasionally, until
  softened, about 5 minutes. Add curry, cumin, and 1 1/2 ts
  salt and cook, stirring, 2 minutes. Add tomatoes and cook
  over medium-high heat, stirring, until sauce is thickened,
  about 5 minutes. Transfer to a bowl and stir in yogurt,
  cilantro, and chicken. Cool to room temperature.
  
  Make chickpeas: Heat oil in cleaned skillet over med-high
  heat until it shimmers, then cook chickpeas, stirring, 1
  minute. Add cumin, turmeric, cayenne, and 1/4 teaspoon
  salt and cook, stirring to coat, until skillet is dry,
  about 2 minutes. Cool to room temperature.
  
  Make raita: Stir together yogurt, cucumber, mint, and 1/2
  teaspoon salt.
  
  Assemble jars: Divide grapes among jars and layer curried
  chicken, raita, chickpeas, and almonds on top.
  
  Cooks' notes:
  
  •Curried chicken salad and spiced chickpeas can be made 1
  day ahead and chilled separately.
  
  •Assembled jars can be chilled up to 6 hours. Serve at room
  temperature.
  
  by Paul Grimes and Shelley Wiseman
  
  Gourmet | August 2008
  
  Makes 4 servings
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Any kinda touch I think is better than none even upside down" - T. Amos
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